1 1/4 cups all-purpose flour
1 1/4 cups finely ground hazelnuts
A pinch of baking powder
3/4 cup granulated sugar
1 package (Dr. Oetker) vanilla sugar
11 tbsp. unsalted butter
3 tbsp. raspberry jelly (melted slightly in microwave till spreadable) or chocolate / hazelnut spread (Nutella)
1 cup confectioner’s sugar
2-3 tbsp. hazelnut-flavored coffee creamer
2 tsp. hazelnut liqueur
Melt 1 cup chocolate chips and 1/2 tbsp. butter
Place in plastic bag, and snip off corner to use as a piping bag, to drizzle over glazed cookies in a random pattern.
Place all cookie ingredients in a food processor. Pulse until dough comes together in a ball. Divide dough into two equal discs. Wrap in plastic wrap and chill one hour. On a floured surface, roll out between an 1/8- and 1/4-inch thick. Cut into star shapes (about 2-inch cutter) and bake in a 350 degree oven about 10 minutes. Use a parchment-lined cookie sheet.
Once stars are cooled, spread raspberry jam or chocolate hazelnut spread on half of the cookies. Top with plain star-shaped cookie.
Stir together confectioner’s sugar, coffee creamer and hazelnut liqueur. Brush glaze onto cookie using a silicone brush. Once glaze is hardened, snip bag of chocolate and drizzle stars in a random pattern.